Stretchy mozzarella cheese, tangy tomatoes, and peppery oregano are all piled on a chewy charred crust.
Ingredients
1 TSP sugar
2 TSP yeast
9 OZ / 250 G all-purpose flour
4 TBSP olive oil
1.5 TSP salt
5.5 OZ / 150 G canned diced tomatoes
1 TBSP tomato purée
1 TSP oregano
3 PINCHES pepper
3.5 OZ / 100 G mozzarella ball
5 OZ / 140 ML water
Directions
To activate the yeast, add 5 oz water and ½ teaspoon sugar in the mixing bowl. {scale} Crumble the yeast into it and remove the measuring cup, mix for 2 minutes / 99°F|37°C / speed 1.
Then add flour, 2 tablespoons olive oil and ½ teaspoon salt. Knead for 2 minutes. Rest for 30 seconds and repeat the kneading again till a smooth dough is made.
The dough should fall easily off your hands. If necessary, knead in a little more flour or water until it reaches the right consistency.
The dough should fall easily off your hands. If necessary, knead in a little more flour or water until it reaches the right consistency. Take the dough out, shape into a ball and put in a bowl covered by a tea towel. Put in a warm place and allow to prove for at least 1 hour until it has doubled in volume. Clean the mixing bowl.
To make the sauce, put the tomato, the tomato paste, the oregano, 1/2 teaspoon sugar, 3 pinches pepper and salt in the mixing bowl. Mix for 20 seconds / speed 4.
Cut the mozzarella into thin slices. Pre-heat the oven to 240°C / 465°F. Brush the baking sheet with 1 tablespoon of olive oil. Knead the dough by hand, divide in two and roll out each piece into a circle. Spread the tomato sauce over the dough bases and arrange the mozzarella in equal quantities on top. Finally, drizzle over the remaining olive oil and bake the pizzas for 15 minutes until golden.
